These are the best lamb shanks ever! They are slow cooked and end up richly glazed with sauce.
- 2 tbsp. vegetable oil
- 4 lamb shanks
- 2 tsp. chopped freshly rosemary (or 1 tsp. dried)
- salt and freshly ground pepper
- 1 cup chopped onions
- 1 tsp. chopped garlic
- 2 tbsp. all-purpose flour
- 1/2 cup red wine
- 3 cups beef stock
- 2 tbsp. balsamic vinegar
- 1 tsp. granulated sugar
- 2 tbsp. tomato paste
- 1 bay leaf
- 1 strip orange rind (about 1 inch wide)
- 2 tbsp. chopped parsley
Cooking Procedures :
- Preheat oven to 300°F.
- Heat oil in large casserole over medium-high heat. Sprikle lamb shanks with 1 tsp. rosemary and season with salt and pepper. Brown shanks on all sides for about 2 minutes per side or until a dark brown colour. Remove from casserole.
- Reduce heat to medium-low. Add onionsand garlic to casserole and sauté until softened for about 5 minutes. Sprinkle with flour and cook, stirring for about 2 minutes or until flour has browned slightly.
- Add wine and bring to a boil,stirring. Add stock, vinegar, sugar, tomato paste, bay leaf, orange rind and remaining 1 tsp. rosemary. Bring to a boil. Return shanks to casserole.
- Cover and bake for 1 hour and 15 minutes, turning once. Uncover and continue to bake for 30 minutes, turning once or until lamb is very tender and sauce is thick and rich. Remove bay leaf and orange rind before serving. Sprinkle with parsley.
- Makes 4 servings.
Always use flat-leafed Italian parsley. It has a stronger, sweeter flavour and is easier to chop than curly parsley. It is often available at the supermarket but can also be easily grown in a garden or window box. Remove any thick stem before chopping.